4 egg whites
1/2 tsp. cream of tartar
1 c. sugar
1 tsp. vanilla
1 qt. frozen French vanilla yogurt
2 c. raspberries

Cover large baking sheet with ungreased plain brown or parchment paper. Trace 3 1/2-inch circles on paper, 1 1/2 inches apart.

Combine egg whites and cream of tartar; beat on high until foamy. Gradually add sugar, about 1 tablespoon at a time. Continue to beat, scraping sides of bowl often, until mixture hold stiff, glossy peaks. Fold in vanilla.

Spoon 1/2 cup meringue into each circle - make hollow with back of spoon to form nest. Place baking sheet just below center in 250 degree oven for 1 hour. Turn oven off. Leave oven door closed for 4 hours or overnight. Fill meringue with 1/2 cup frozen yogurt and cover with raspberries.